Vegan 7 Layer Dip—Sharon Palmer, Plant-Powered Dietitian

This delicious Vegan 7 Layer Dip has black beans, avocados, homemade cashew cream, salsa, and a salad garnish of colorful backyard greens. When you consider that many 7-layer dip recipes and store-bought dip products are unhealthy, the high-wattage components set this dip apart. Instead of refined dip ingredients, this recipe uses lots of colorful greens, black beans, homemade guacamole, and cashew cream. A platter of this Mexican 7-layer dip can serve 16 people at a party, tailgate, picnic, or tenting trip. You can create this dip in under 30 minutes from easy-to-find ingredients. Set out this 7-layer taco dip on a platter and let everyone fill their tortillas, tostadas, or crispy taco shells with it. It has all the ingredients of bean tacos. Gluten-free recipe.

Tips for a healthy 7-layer dip?

Simply open a can of refried black beans, spread it on a platter, top with homemade guacamole (use ready if you’re in a hurry), cashew cream, salsa, sprouts, cilantro, cherry tomatoes, green onions, and radishes, shredded plant-based cheese, black olives, and jalapeno peppers, and serve. That’s a great 7-layer dip, right? Try a different refried bean and use shredded carrots for radishes.dietitian

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Description

This simple Vegan 7 Layer Dip has healthy ingredients including black beans, avocados, homemade cashew cream, salsa, and a salad garnish of vivid backyard greens.

  • Cashew Cream: Guacamole: 2 large, ripe avocados
  • 1/2 lemon, juiced
  • 2 minced garlic cloves
  • 1/2 teaspoon pink chili flakes
  • 1/4 tsp Selective salt
  • Salad:
  • 1 cup alfalfa, sunflower, or radish sprouts or microgreens
  • ½ cup chopped modern cilantro
  • 1 cup cherry tomatoes, halved 2 sliced inexperienced onions 4 thinly sliced radishes
  • 1 finely sliced tiny jalapeño
  • Different Toppings:
  • One (16-ounce) can vegetarian refried black beans, placed into a medium bowl and mixed until easy (make homemade here)
  • 1 cup ready-made medium salsa (or make your own)
  • 1 cup Mexican-style shredded plant-based cheese (Daiya, Violife)
  • 1 drained 2.25-ounce can sliced black olives

Pour boiling water over cashews in a small dish to make cashew cream. While cashews soak, prepare toppings. Drain the cashews, combine them with plant-based milk, lemon juice, garlic, dietary yeast, salt (elective), and white pepper. Easy, creamy puree. May need to stop and scrape sides while processing. Add more plant-based milk for a silky, smooth texture like bitter cream. Set aside.

Half avocados, remove the pit, and pour the meat into a small bowl, discarding the peels, makes guacamole. Mash with fork. Blend lemon juice, garlic, pink chili flakes, and salt (optional) until creamy. Set aside.

For the salad topper, carefully toss sprouts (or microgreens), cilantro, cherry tomatoes, green onions, radishes, and jalapenos in a medium bowl. Set aside.

Make 7-layer dip. Start with a large platter or shallow casserole dish (12-14 inches).

On platter, layer next:

  • Layer 1. Place the refried beans on the platter or dish floor easily.
  • Layer 2. Spread guacamole evenly over refried beans.
  • Layer 3. Add cashew cream dollops to guacamole.
  • Layer 4: Spread salsa over cashew cream.
  • Layer 5: Sprinkle plant-based cheese evenly over salsa.
  • Layer 6. Evenly cover cashew cream with salad.
  • Layer 7: Sprinkle black olives equally over plant-based cheese.

As preferred, serve the 7-layer dip dish with baked tortilla chips, flatbread, full grain crackers, and/or chopped greens immediately. Overlaying may refrigerate for 3 days.dietitian

Yields 16 servings (⅔ cup each).

Consider using premade guacamole in this recipe.

Try making homemade refried beans here. Use 1 ¾ cups of homemade refried beans for this recipe.

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